Thanks. The Zojirushi seems to be the gold standard. Have perused several of your cookbook suggestions and will order at least one. I'll probably take a trip into Chinatown to hopefully be able to check out the difference between the 3- and 5.5-cup sizes as well as compare brands. Not knowing the minimum & maximum capacities of either size in terms of quarts of "total stuff" gives me no real basis of comparison regarding practicality. If none of the larger ones won't handle a single serving of oatmeal, and if the small size seems like too much money for too little functionality/flexibility, then I'll just give up and stick with the little instant packets :-( ... Or start making big batches on weekends on the stove (LeCreuset works dandy) to divvy up into individual servings that can be nuked during the week ... And keep my ancient slow cooker or replace it with an automatic model (quite a bit less money than a micom rice cooker). LeCreuset surely will do a decent job on brown rice too, which doesn't need to be ready first thing in the morning anyway. But the idea of a little rice cooker that does easy fresh oatmeal each morning AND some other valuable tricks sure does sound nice.

Howdy Marie! I'm way late here but just now found your thread. We received one of these cookers for Christmas. So far, it's had a pretty good workout. At first, I wondered what I could do with it, it seemed redundant and we don't fry anything. I think it's the thermostat which makes it real handy. I haven't been able to get anything to stick in it yet and it washes like a dream. The first time I used it, the connection on the cord perturbed me until it dawned that it was a safety breakaway feature. Very clever! I've made a number of soups in it; clear, cream, bisques, etc., for dinner guests and it worked beautifully! I now catch myself looking at most every raw foodstuff as potential soup material! I steamed about 5 lb. of thick winter squash and was amazed that it was plenty done in about 8 minutes. (I then peeled the squash and made a soup of it in said cooker.) I'm looking forward a couple of months when we have fresh garden veggies to steam. I would guess that a minute or two would be sufficient for most items. In addition cooker will boil water faster than our gas range. So much for electric being slow! I haven't figured out how to steam rice in it yet, the holes in the basket are too large. Any suggestions?

I don't have one, so I can't say from personal experience, but check out the reviews at Amazon.com - looks pretty favorable. Main complaint I saw was that the dome and base tend to crack. Almost every other review site I googled had glowing reviews, except the one in the link below. Here is a link that might be useful: review

I'm skeptical like Linda. Seems a umph upgrade to a crock pot. Something stored, something to break. Mind you i do have two vintage crockpots at other homes where they can be handy once, twice a year. Killer caramelized onions. Big families, large gatherings where an extra cooking thing might be useful. I junked and tossed appliances years ago or took them to the farm. Or beach house. I just like basic cooking methods that are not dump pots. Yet others use it for many things i have an oven for. Why so many avoid using the stove and ovens they have. like toaster ovens and counter appliances. I use my broiler for toast. (fresh baked next day boule is lovely just top toasted.) I'd trade it for an Anova SousVide. : ). I was gifted a Staub grain pot that sautéed a mirepoix of leeks garlic shallot, then celery carrots minced, then cubed tiny red potato and parsley stems for a seafood chowder. 1/2 hour break, then i'll sear the seafood, add fresh/frozen white corn and fresh/frozen cherry tomatoes. Fresh herb garnish. 1/2 loaf of boule out of the freezer for croutons. If i had 4 moody kids with head colds and a gumpy large family sure it cooks like an advanced crockpot or handy for a healthy camping meal.